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Gluten Free Candy Filled Chocolate Cake Doughnuts

October 28, 2010

Despite seeing it on the store shelves since late August, I resisted getting candy for Halloween until yesterday. For once, that's kind of how my stubborn mind works. The more commercial a holiday gets, the longer I'll resist buying into it, and it was not until B. gave me a friendly hint that maybe we should stock up for trick or treaters, that I finally started seeing the displays at the store. However, I had a better reason for waiting to be closer to Halloween: Lara's Candy Filled Doughnuts. Oh yes.

If I make cookies, they disappear as if a tornado went through the kitchen. If I get Halloween candy a week before the due date, I keep finding little gold and silver wrappers in his pockets for seven days straight. The man cannot be left alone with food. I count my blessings that he can't cook but knows how to eat. I also love when he gets involved and excited about baking something even if I know I'll be the one at the stove.

Nothing warms my heart more than seeing people get excited about food even if they feel or are clueless about putting it together. I know we will have a good time in the kitchen or at the dinner table ultimately. It did not fail when I saw B. huntched over Lara's book letting out some "ooohs" and "aaaaahhs" with almost every turn of the page. Then he got quiet. Pages were not being turned. He gave me a look so meaningful I thought he was going to start his sentence with "mom, can I have that?"

Yep, at the sight of Candy Filled Chocolate Cake Doughnuts, this grown up guy was 6 years old again. Very relieved to hear his deep sexy adult voice "hon, isn't it time for Halloween candy?" You know the old complaint "it's not what you said, it's how you said it"? Yay...I totally knew what he was up to. I said "give me the book - Give me the book now - you can't look at the book. You're making me crazy." And then he gave me that look again and I melted. Again. Damn he's good! So I told him to pick one and stick to it.

This recipe is so easy to put together and so timely if you want to play with some of your extra candy. If that ever happens to you that is. I had to hide a handful to make sure I'd have something to post! I made the dough the night before which always makes it easier to roll, gluten free or not and had enough to make 15 doughnut holes filled with various candies and 4 doughnut rings. I want to make a full batch of dipped cake ones now. Forever. Well, only if it involves salted butter caramel icing.

Lara...dear...you did again. And we could not be happier...!

Public Service Announcement: a while back, my friend Rachael from Today's Mama and the nice folks at Avery asked me if I wanted to contribute a design to their "back to school" binder initiative with pictures of mine for the cover and back. Unless, it's a doughnut Rachael asks me for, I pretty much melt when she talks to me. She's hot. Strong. Nice and her schedule really makes me look like a lazy bum. Anyway... Avery and Today's Mama are running a follow up campaign and giving away 10 binder certificate for you to create your own. It's super easy and fun...and a neat way to keep things organize. More details on Today's Mama.

In the bowl of a stand mixer fitted with the paddle attachment, combine the baking mix, cocoa powder, guar gum, baking powder, baking soda, salt and sugar. Blend on low and add the butter still on low speed, blending until the mixture resembles coarse crumbs.In a separate bowl, combine the egg yolks, yogurt, milk and vanilla. With the mixer running on slow, slowly pour the wet ingredients into the flour mixture. Scrape down the sides and mix for 30 seconds. The batter should be similar to loose cookie dough. Let rest 30 minutes (I like overnight) (stay with me people I am still talking about doughnuts!)When ready, roll the dough to about 1/4 inch thick and cut out 3-inch rounds with a cookie cutter. Place a candy piece in the middle of the round, bring the edges over toward the top and seal. Roll the dough ball in the palm of your hands and place them on a baking sheet.Refrigerate 20 minutes. During that time, heat the oil up to 350F.When ready to roll, gently drop the holes in the hot oil. Fry a couple of minutes per side. Drain on paper towels and dust with sugar and cocoa powder if desired.

For doughnut rings:Roll the dough and cut holes with a 3-inch cookie cutter then with a smaller cookie cutter to create a hole (I use the opposite end of a pastry tip). Fry as directed above.

In a heavy saucepan set over low heat, combine the sugar and water. Cook just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 15-25 minutes until you reach a creamy consistency. Let cool. Dunk or double dunk (!) the doughnut.

Gluten Free Doughnut Baking Mix:Enough for a standard recipe in the book - mix all the ingredients together.

Oh my. I understand completely about the candy disappearances and looks of little boys. My husband is soon to turn 46 and son 13 in a couple of weeks. They are so wonderfully creative at choosing their birthday desserts, maybe donuts this year.

When I was a kid back in Michigan there was always a Saturday in October when we'd go to the cider mill. It was something we always looked forward to.

First we'd go to the U Pick It apple farms and pick apples. Enough for my mom to make homemade applesauce and apple pies almost until Christmas. Then it was off to the cider mill.

It was a noisy place with the old wood pressings working away squeezing that apple-y nectar out of the apples. We loved apple cider - but apple cider with those delicious cake style donuts dusted with sugar or cinnamon sugar. Oh, be still my beating heart.

The crunchy outside of the donuts followed up by the tender cake-y inside. It's a memory that lives inside me. I'm not much into deep frying - but maybe I'll make a batch of these.

I just made this, though we skipped adding candy and instead of the caramel topping I made a ganache, and they came out pretty well. I have to make the rings thicker next time so there is more of the cakey goodness inside.

I also think I can use this as a good base recipe and change the milk for apple cider, swap out the cocoa powder for some cinnamon/nutmeg and see if instead of yogurt maybe use chunky applesauce...have I mentioned that all I want in the world is a gluten-free apple fritter?